Recipe by The FruitGuys
INGREDIENTS
4 cups root veggies (sweet potatoes, parsnips, turnips, etc.) scrubbed, peeled, and cut in 2-inch inch dice
Butter
Cream, half-and-half, or milk
Salt and pepper to taste
PREPARATION
- Place diced root veggies in a pot, cover with water, and bring to a boil.
- Reduce heat to a simmer, and cook until fork tender, 10–15 minutes or so (don’t overcook!).
- Drain root veggies well, and place in a mixing bowl. For every 2 cups of cooked root veggies, add in a teaspoon or 2 of butter and 1–2 tablespoons of whole cream, half-and-half, or milk.
- Press cooked veggies through a potato ricer, mash manually, or use an electric mixer until desired consistency is reached.
- Season with salt and pepper to taste, and serve hot.
Serves 2–3. Prep time, 5–10 minutes; cook time, 15–20 minutes.
Cook’s note: To make this recipe vegan, omit butter and substitute olive oil for cream or milk. Also delicious with roasted garlic and chives or other fresh chopped herbs mixed in.